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Rhubarb Strawberry Cobbler

Nutrition Facts
Servings per Recipe:
8 servings
 Amount Per Serving
Calories 350
Fat 12g
Sodium 190mg
Total Carbohydrates 60g
Fiber 2g
Ingredients
1 & 3/4 cups sugar
1/4 cup instant vanilla pudding mix (dry)
4 cups rhubarb stems, cut into 1/2-inch pieces
1 cup strawberries, sliced
2 Tbsp. lemon juice
1/2 cup unflavored bread crumbs or crumbled corn flakes
1/2 cup plain oats
1/2 cup butter
1/8 tsp. ground cinnamon
    Instructions
  1. Preheat oven to 375 degrees F.
  2. In a shallow 2 quart baking dish, combine 1 & 1/4 cup sugar and dry pudding mix. Add rhubarb pieces, sliced strawberries, and lemon juice. Let stand for 15 minutes.
  3. In a separate bowl, mix together (with fingers or fork) bread crumbs, oats, remaining sugar (1/2 cup), butter and cinnamon until in fine crumbs.
  4. Squeeze together bread crumb mixture into clumps, then crumble over the rhubarb mixture.
  5. Bake for one hour. Let stand to cool for 15 minutes before serving.
Tips

 Modified from Passover Rhubarb Cobbler from usda.gov/whatscooking

Keywords: rhubarb

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